Asparagus Cracker Casserole

 

Asparagus Cracker Casserole

Ingredients

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

½ cup mayonnaise

1 cup sharp cheddar cheese, shredded

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk

½ teaspoon garlic powder

½ teaspoon onion powder

15 butter crackers (such as Ritz), crushed

Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the chopped asparagus, mayonnaise, and shredded cheddar cheese. Set aside.

Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux.

Gradually whisk in the milk, continuing to stir until the mixture comes to a gentle simmer and begins to thicken.

Stir in the garlic powder, onion powder, and season with salt and freshly ground black pepper to taste.

Combine and mix: Pour the sauce into the bowl with the asparagus mixture and stir well to evenly coat.

Assemble the casserole: Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly. Top with the crushed butter crackers.

Bake for 40–50 minutes, or until the cheese is bubbly and the cracker topping is golden brown.
For an extra-crispy top, broil for an additional 1–2 minutes at the end—watch closely to prevent burning.

Let cool slightly before serving. Enjoy!